Recipe uploaded by

1 rating

Everyone would make this again

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Roll the pastry out thinly on a lightly floured work surface. Stamp out 12 x 8cm discs with a cutter and line a 12-hole mini-muffin tin (available from good cookshops and lakeland.co.uk). Prick the bases with a fork and chill for 30 minutes.
2. Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.
3. Line each of the tartlets with a small square of foil and 1 tsp of rice. Put on the heated baking sheet and bake for 10 minutes until golden. Cool.
4. To make the custard, whisk together the egg yolk, sugar and cornflour in a small bowl. Heat the crème fraîche and the split vanilla pod in a small saucepan until just below boiling point. Pour the hot crème fraîche over the egg mixture, stirring constantly. Return the custard mixture to the pan over a low heat. Stir constantly until the custard thickens and just starts to bubble. Remove from the heat, pour into a bowl, discard the vanilla pod and cover the surface of the custard with clingfilm to prevent a skin forming.
5. To make the pistachio praline, put the caster sugar and 2 tbsp water in a small pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook, without stirring, until the caramel turns pale amber.
6. Add the pistachios and cook until the caramel turns deep amber coloured. Remove from the heat and tip onto a greased baking sheet to cool. When cold, chop into pieces.
7. Fill the tart shells with the custard and top with the pistachio praline, blueberries or slivers of candied orange and lemon zest.

Per tartlet

201 kcalories, protein 2.3g, carbohydrate 16g, fat 14.6 g, saturated fat 6.5g, fibre 0.4g, salt 0.11 g

Latest comments and suggestions

• KateWhite

  25 August 2008

  KateWhite rated and commented on this recipe

  

  I will definitely be making these again especially next time I make a buffet. My husband who rarely eats sweets ate 3 last night!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/6526/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 200g sweet pastry

CREME FRAICHE CUSTARD

• 1 egg yolk
• 1 tbsp caster sugar
• 1 tsp cornflour
• 200ml crème fraîche
• ½ vanilla pod , split down the middle
• blueberries to decorate
• candied orange and lemon zest slivers, to decorate

PISTACHIO PRALINE

• 50g caster sugar
• 50g pistachios , shelled

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Makes 12

Preperation and cooking times

Ready in 45 minutes plus chilling

Ingredients

• 200g sweet pastry

CREME FRAICHE CUSTARD

• 1 egg yolk
• 1 tbsp caster sugar
• 1 tsp cornflour
• 200ml crème fraîche
• ½ vanilla pod , split down the middle
• blueberries to decorate
• candied orange and lemon zest slivers, to decorate

PISTACHIO PRALINE

• 50g caster sugar
• 50g pistachios , shelled

Per tartlet

201 kcalories, protein 2.3g, carbohydrate 16g, fat 14.6 g, saturated fat 6.5g, fibre 0.4g, salt 0.11 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.